by Andy McIntyre

Ok, This takes some work but it's well worth it.  The recipe should be followed carefully.  A couple of notes
about cheesecake first though.  I find it's best not to beat the snot out of the batter.  Go slow as it tends to
minimize cracking, which in this recipe it won't really matter because it's going to be glazed anyway.  Also,
putting the spring form dish in a water bath helps cook it evenly, (although not required) then let it cool in
the oven for at least an hour.  Ok, here goes:

  • 1 1/2 cups mixture of crushed regular graham crackers and chocolate ones. Mix Oreos in
    if you want.
  • 3 tbs butter, melted
  • 6 oz package of semisweet chocolate chips
  • 4 (8 oz) packages of cream cheese softened.
  • 1 1/4 cup sugar (I've gained 3 lbs just writing this)
  • 3 tbs cornstarch
  • 1/4 - 1/2 tsp salt
  • 5 large eggs
  • 1 (8 oz) container of sour cream.
  • 2 tsps vanilla extract
  • 1 1/2 cups heavy cream, divided
  • 1 1/2 (8 oz) packages semi-sweet chocolate squares (12 squares) DIVIDED
  • 8 oz white chocolate
  • Sweetened whipped cream

Heat oven to 350 degrees. Grease your spring form pan.
In bowl, mix your crumbs & butter and press into the bottom of the pan and up the sides. Bake for about 12
-15 minutes. Remove and sprinkle with the chocolate pieces (you could shave chocolate for this too) and
let stand until it melts and carefully spread around the bottom.  Refrigerate while prepping the rest.
In a large bowl with mixer at low to medium speed, beat the cream cheese until fluffy.  In a small bowl, mix
sugar, cornstarch and salt. Gradually beat into cream cheese until blended. At low speed, gradually beat
in the eggs, sour cream, vanilla and one cup of heavy cream until blended and smooth.
Divide this batter into 2, 4-8 cup measuring cups with pouring spouts.
In small saucepan over low heat, melt 8 squares semisweet chocolate.  In another small saucepan over low
heat, melt the white chocolate.  Stir the melted semisweet into one measuring cup and stir the white
chocolate into the other measuring cup that has the divided batter.
To creat the zebra design, pour 1/2 the dark batter into the springform pan.  Holding white batter about 2
feet above the pan, pour directly into the center of the dark batter.  By doing this it will cause the batter in
the center of the cake to be pushed toward the edge of the pan, forming a bullseye design. Repeat
procedure 3 times, decreasing the amount of batter each time.  The top of the cake should look like
concentric circles.
Bake cheesecake at 350 for 30 minutes, then turn oven down to 225 and back 1 hr 45 minutes.  Turn off
the oven and let it sit for inside for an hour.  Run a spatula around the edge to loosen and cool on a wire
rack then refrigerate for at least 6 hrs.

In 1 qt. saucepan over medium heat cook remaining 1/2 cup of heavy cream until it bubbles around the
edges.  Remove from heat and stir in the remaining 4 squares of of semi-sweet chocolate until melted and
smooth. Cool for 10 minutes.
Remove cake from pan and place on a cake plate and smooth the glaze over the top and sides and
refrigerate 30 - 40 minutes until glaze is set.   When each slice is cut you'll see the "zebra stripes" of white
and dark batter.  Garnish with raspberries and whipped cream if desired.
I like to make a sauce by taking Polaner's All Fruit (raspberry) and heating it over low heat with some
Chambord.  I then coat the individual dessert plate with this sauce for each slice.   Make sure you let this
refrigerate for a long time as it is very tender and moist and needs to set properly.  It weighs a ton and is
probably not the healthiest cake but man, it's good!!  Bon Apetit.